Lemon Chai Bundt Cake

Lemon Chai Bundt Cake

This week was my brother in law’s college graduation, and I chose a lemon chai bundt cake to celebrate. Having had good luck with bundt cakes recently, I figured I might as well make another. I started with a base of the King Arthur Flour Chai-Spiced Pound Cake recipe. With that baked I then borrowed the lemon simple syrup and lemon glaze from my Easter cake and added that. To finish it off, I diced up some candied orange peel I had and sprinkled that on top. I was afraid that chai+lemon+orange might be too much, but it all worked. I could do without the candied orange peel myself, but everyone else liked it.

Chai-Lemon Bundt Cake

Course Dessert
Cuisine American
Keyword bundt, cake, chai, lemon


  • 16 tbsp Unalted Butter
  • 1 cup Light Brown Sugar
  • 1/4 cup Honey
  • 2 large Eggs
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Salt
  • 2 cup All-Purpose Flour
  • 1/2 cup Sour Cream
  • 1/2 cup Cottage Cheese Wish a splash of lemon juice in it

Home Made Chai

  • 1 tbsp Cinnamon
  • 2 tsp Ginger
  • 2 tsp Cardamom
  • 1 1/2 tsp Allspice
  • 1/2 tsp Black Pepper



  • Preheat oven to 350F and grease (I use PAM) a bundt pan
  • In the bowl of a stand mixer cream the butter, brown sugar, and honey until smooth.
  • Add the eggs one at a time, allowing to mix well.
  • Stir in the baking powder and soda, the salt, and the chai mix.
  • Add half the flour, then add the sour cream and cottage cheese.
  • Add the rest of the flour.
  • Fill the bundt pan and bake for 50-55 minutes.
  • Allow to cool for ~15 minutes before flipping the bundt can to remove the cake. Allow to finish cooling completely.
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